Preserved Fruit Bowl

6 large apples -- cored, peeled, and halved
6 Bartlett pears -- peeled, halved, and cored
1 fresh pineapple -- peeled, cored, and cut into spears
2 cups seedless grapes
Peel from 1 lemon
6 cups sugar
5 1/2 cups water
2/3 cup orange-flavored liqueur

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Treat fruit to prevent darkening. Rinse and drain. Combine sugar and water in a large saucepot. Bring to a boil; remove from heat. Stir in liqueur.

Place apples, pears, pineapple spears, and grapes, one layer at a time, in the syrup. Simmer fruit in the syrup 5 minutes. Pack hot fruit and a strip of lemon peel in hot jars, leaving 1/4-inch headspace.

Carefully ladle hot syrup over fruit, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 20 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 3 quarts.

Preserved Fruit Bowl printer friendly version located here.
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